Recipe: Gluten Free Chinese Chicken Balls with Sweet & Sour Sauce

While searching the internet scoping out gluten free blogs I have not read. I found www.thebakingbeauties.com

It is Canadian site, with the writer living in rural Manitoba Canada. As I was browsing her recipes, this one- Chinese Chicken Balls popped out on me. I remember as a kid going to the only Chinese food restaurant in the town of Wetaskiwin and ordering chicken balls. What I remember most was there was very little chicken-mainly balls. So I was excited to try this recipe out. Chinese food is one thing that I cannot have anymore. Almost all of the recipes, have either flour, soy sauce, or MSG in them.

Here is her recipe!

[print_this]Recipe: Gluten Free Chinese Chicken Balls

1 cup rice flour mix(6 parts rice flour, 2 parts potato starch, 1 part tapioca starch)
**I broke it down to 2/3 cup rice flour, 1/3 cup potato starch, 1/6 tapioca starch-mixed it all together, and then measured out 1 cup for the mix

1 cup cornstarch
1tsp baking powder
1 tsp baking soda
1 tsp sugar
1 1/3 cup cold water
Oil for frying( I used canola oil)
2 lbs chicken breasts(I used 3 large boneless breasts to feed four)cut into chunks.

In a bowl combine rice flour mix, cornstarch, baking powder, baking soda, water and sugar until smooth.

Heat oil in a deep fryer or large frying pan.

Dip the chicken pieces into the batter, then drop in the hot oil and fry until golden.(about 5 minutes)

**I actually made the balls in batches-so I kept the already fried ones in the oven to finish cooking.

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[print_this]Recipe: Sweet and Sour Sauce

½ ketchup
½ tsp gf soy sauce
1/3 cup white vinegar
¾ cup water
1 ¼ cup white sugar
½ cup brown sugar
3 Tbsp cornstarch
¼ cup water

In a saucepan combine the first 6 ingredients. Bring to a boil whisking constantly.

Reduce heat to med-low and continue to simmer for 2 minutes
In a small bowl or cup dissolve the cornstarch in ¼ cup cold water until smooth,then add to the simmering sauce stirring constantly.
Cook stirring until bubbly and thickened(about 3 minutes)
Remove from heat.

***I found this made a lot of sauce-actually too much for our meal. I would cut the recipe to ½ next time, or you have a lot of sauce left over in your fridge.

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This recipe was such a hit, that it will now be a mainstay in our weekly supper plan.

Thanks Baking Beauties for a great gluten free recipe!

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